The Oyster Guide

by Rowan Jacobsen

La Saint Simon

Refined, brown-shelled, light-bodied oysters from Shippagan, one of Beausoleil’s homes. It would be easy to mistake these clean 2.5-inchers for Beausoleils. They seem equally uniform in their smooth teardrop shapes. Tray-cultured in similar ways, they make decent substitutes, though their gray flesh is more salty and less creamy. Still, they have genuine sweetness and make excellent ambassadors to the land of the oyster-shy.